Pineapple Jalapeno Chicken Marinade
This recipe makes enough marinade for 8 ounces of boneless, skinless chicken breast.
Servings: 2
Calories (Estimated): 240kcal
Equipment:
- measuring spoons
- knife and cutting board
- garlic press (optional)
- ginger grater
- mixing bowl
- whisk
- resealable plastic bag
- kitchen tongs
- cast iron pan
- slotted spoon
- digital meat thermometer (recommended)
Ingredients:
- 2 tablespoons pineapple juice frozen concentrate*
- 1 small or ½ large jalapeno pepper, diced** (about 2 tablespoons)
- 2 garlic cloves, peeled and minced or pressed through a garlic press
- ½ tablespoon soy sauce
- 3 tablespoons mild olive oil
- ½ teaspoon finely grated fresh ginger root
- 8 ounces boneless, skinless chicken breast
Instructions:
- Add juice concentrate, jalapeno, garlic, soy sauce, oil and ginger to a bowl. Whisk until well combined.
- Pour into a resealable plastic bag and add the chicken to it. Seal and move the chicken around until fully coated, then marinate in the fridge for 45 minutes.
Cooking instructions:
- Heat a cast iron pan on high heat on the stovetop for a few minutes until very hot.
- Transfer the marinated chicken directly from the marinade to the hot cast iron pan.
- Using a slotted spoon, scoop the jalapeno chunks out of the marinade and set on top of the chicken.
- Sear the chicken breast on both sides until the chicken reaches an internal temperature of 165 degrees F.
Recipe notes:
*Scoop the concentrate directly out of the can; don't add any water to it.
**There is no need to remove the ribs and seeds for this recipe.
Can I grill the chicken instead of searing it? Yes, you can grill the chicken instead of searing it in a cast iron pan. Note, however, that it's difficult to keep the jalapeno chunks from falling off the chicken breast on the grill. Therefore, searing the chicken is the recommended technique for this recipe.
